A Vegan and Paleo-Friendly, Cashew Butter Cream Icing

                        

A few days ago, I shared a recipe for making a grain-free zucchini carrot sweet bread. This is the icing or frosting that I have made  specifically for it. With the addition of this icing, it ultimately transforms the bread into a spice cake.

If you missed that post on how to make the sweet bread, you can find here: https://steemit.com/food/@rebeccaryan/grain-free-paleo-friendly-zucchini-carrot-bread

This Vegan icing can also be used as a filling for squares or can be layered between 2 cookies and frozen, (if you are so inclined).

Pro-tip And The "How to" Part: 

When you are working with seeds or nuts as a main ingredient and you want to pull as much of the nutritional density out of them as you can, you need to soak the seeds and nuts first. This remove the phytic acid that naturally coats the outside of them. This coating is present to preserve the seed or nut and help it to pass completely intact through the guts of the bird, animal or human that has consumed it. Its sole purpose is to ensure the survival of the plant species (that the seed or nut belongs too).  Each nut or seed has specific soaking times to remove the phytic acid. In the case of cashews, the minimum soaking time required is 4 hours. If we were working with whole almonds, the minimum soaking time required to remove the acid is 12 hours. Basically, the process is to soak the nuts or seeds for the recommended duration and then rinse them really well to remove the phytic acid. This step is taken so that the nutrients contained within, can be efficiently absorbed and any irritation to the lining of the gut wall can be minimized, making the overall digestion processes, less taxing on the system. 

                         

In this photo, you can see what 1 cup of cashew look like after they have been soaking in room temperature water for 4 hours. Cashews are a softer nut to begin with and they plump up really nicely after being soaked. Before I used these cashews, I rinsed them really thoroughly in a strainer, under cool running water.

The ingredients required to make this icing are:

1. 1 cup of unsalted cashews, soaked for 4 hours and rinsed well;
2. 141 grams of creamed coconut (about 3/4 of a cup);
3. 1/4 cup of maple syrup or agave nectar;
4. the juice of one lemon (about 2 tbsp);
5. and 1/2 tsp of vanilla extract.

Directions:

   

• Add all the ingredients to the bowl of a food processor.
• Blend well for approximately 3 minutes or until the mixture is completely smooth and lump-free.

                       

• Apply to the top of the zucchini carrot bread.

With the addition of the cashew butter cream icing the bread becomes transformed into a delicious spice cake.  It reminds me of a cake that my Great Grandmother once made and served along side a cup of Orange Pekoe tea, in the middle of the afternoon.

                      

I hope that you enjoy this nutritionally-packed, grain, dairy and refined sugar-free treat.

I welcome your comments and I invite you to follow me on my journey.

~ Rebecca Ryan